One-Pan Lemon Dill Chicken with Potatoes and Asparagus
Tender chicken thighs roasted with halved potatoes and asparagus, finished with lemon and fresh dill for a simple weeknight meal. This american-inspired one pot ready in about 45 minutes pairs halved baby potatoes, bunch, trimmed asparagus, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (about 1.5 lbs) boneless, skinless chicken thighs
- 1.5 lbs, halved baby potatoes
- 1 bunch, trimmed asparagus
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp, chopped fresh dill
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
Instructions
- Step 1: Preheat oven to 425°F. Place 1.5 lbs halved baby potatoes on a large sheet pan, then drizzle with 3 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper; toss to coat evenly and spread in a single layer.
- Step 2: Roast for 15 minutes while patting 4 boneless, skinless chicken thighs dry with paper towels and seasoning each with 1 tsp salt and 1/2 tsp black pepper.
- Step 3: After 15 minutes, remove the pan, place chicken thighs on top of potatoes, add 1 bunch trimmed asparagus around the chicken, then drizzle with 2 tbsp lemon juice and sprinkle with 1 tbsp fresh dill.
- Step 4: Return to oven and roast for 15-20 minutes until chicken reaches 165°F internal temperature and potatoes are golden and tender, with asparagus crisp-tender.
- Step 5: Let rest for 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pan Lemon Dill Chicken with Potatoes and Asparagus take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pan Lemon Dill Chicken with Potatoes and Asparagus?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep halved baby potatoes from drying out.
Can I substitute ingredients in One-Pan Lemon Dill Chicken with Potatoes and Asparagus?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pan Lemon Dill Chicken with Potatoes and Asparagus for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pan Lemon Dill Chicken with Potatoes and Asparagus?
American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved it! Perfect for weeknights.
- ★★★★☆
Took longer than expected to get potatoes tender, but the lemon-dill combo was spot-on.
- ★★★★☆
Slightly bland without extra seasoning, but family loved the easy cleanup.
